Potato and Pork Belly Dumplings

In a large bowl, combine flour, water, egg, and salt. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let it rest for at least 30 minutes at room temperature.

Cut the pork belly into small cubes. In a cast iron skillet over medium heat, render the pork belly until crispy. Remove the crispy pork belly bits and set aside, leaving the rendered fat in the skillet.

Slice the onions thinly. Add them to the skillet with the rendered pork fat and sauté until softened and lightly browned.

Boil the potatoes until tender. Drain them and mash them thoroughly. Season with salt and pepper.

In a bowl, combine the mashed potatoes, crispy pork belly, and sautéed onions. Mix well and season to taste.

On a lightly floured surface, roll out the dough thinly, about 2-3 mm thick.

Using a glass or a round cutter, cut out circles of dough, approximately 7-8 cm in diameter.

Place a spoonful of filling onto each dough circle. Moisten the edges with water and fold the dough in half, pressing to seal. Crimp the edges decoratively.

Bring a large pot of salted water to a rolling boil over the outdoor fire.

Carefully add the dumplings to the boiling water, a few at a time, ensuring not to overcrowce the pot. Cook for 5-7 minutes, or until they float to the surface.

Remove the cooked dumplings with a slotted spoon or sieve.

In a large cast iron skillet placed over the fire, heat the lard until shimmering.

Add the boiled dumplings to the hot lard and fry until golden brown and crispy on both sides.

Serve the fried dumplings hot, optionally with a dollop of sour cream or extra fried onions and pork belly.